St. Patty's Day is fast approaching, and while I do enjoy a green beer every year, this year I wanted something else green. Let's face it, a green macaron is so much more luxurious! With the amount of food coloring needed to obtain a good strong color, I can guarantee you that you will be sporting some green teeth and a green tongue after eating one 🙂
I chose an almond flavoring for the shells and a rose water buttercream for the filling. I loved the flavor combination, and received rave reviews.
Almond Rose French Macarons & Rose Buttercream Filling
The Luck of the Irish
Ingredients
Almond Rose French Macarons
- 90 gr egg whites (roughly 3 egg whites)
- 25 gr to 50gr (2 Tb to ¼ cup) granulated sugar (I generally only use 25 gr)
- 1 teaspoon Almond extract
- 200 gr ( 1.5 cups + 2Tb) powdered sugar
- 110 ground almonds ( ¾ cup) or almond flour (my preference)
Rose Buttercream Filling
- 1 stick unsalted butter ) , softened
- 1 ½ - 2 cups powdered sugar , sifted
- 1 pinch of salt
- 1 tablespoon rose water
- 2 tablespoons milk or heavy cream
Instructions
Almond Rose French Macarons
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Although the recipe provides measurements, I find that the macarons turn out much better when the ingredients are weighed.
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Separate your egg whites and put them in a loosely covered container "to age" for 24-48 hours or up to 5 days in the refrigerator.
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Pulse your almond flour and powdered sugar in the food processor a few times. This really breaks up the powdered sugar and makes for a smooth shell.
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Fit your mixer with the whisk attachment. Put your egg whites and gel food coloring (I usually do 2 knife tips worth of food coloring) and beat on medium until it is foamy. Turn your mixer on low and gradually add the sugar and extract. Once all the sugar has been added, beat on high until hard peaks form...but do not overbeat!!! (I will have photos in my next macaron post with specific pictures to explain this).
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Fold in your almond flour/powder sugar mix into the egg whites gently, until completely mixed (but not more than 50 strokes).
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Fit your pastry bag with a round tip (Ateco #807 or #809). I put the pastry bag into a tall cup and fold the sides over. It makes it easier to fill.
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Pipe 1.5 inch rounds onto a cookie sheet lined with parchment paper or a silicon mat and allow to sit for 30 minutes to an hour. This enables the shell to harden and will create the "foot" while baking.
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Preheat oven to 300 degrees or 280 degrees for a conventional oven. Bake for 18 -20 min, however you need to rotate the pan halfway through the baking process. Allow to thoroughly cool before filling.
Rose Buttercream Filling
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Beat butter and extract for 2 minutes. Add powdered sugar and milk or cream. Beat with whisk attachment for 3 minutes on high.
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I put the frosting in a sandwich bag and cut of the tip, then pipe the filling onto the macarons, then sandwich together.
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Enjoy!!!!
Jennifer
Yum! What a cute idea!
The Seaside Baker
Thank you!
Joyce
Doesn't matter the color, there is nothing better then a macaroon. The recipe form your previous post (foodgasm) is unbelievable. From an entire batch, my husband left me tasted it only one macaroon! So, I had to make another batch for myself. (ssshhh he doesn't know...)
hayfayfay
Dude, these look amazing. I've never had one of these macaroons but you gotta make a small batch one Game Night (that I'm there) so I can taste. Website looks great too! See ya soon!
The Seaside Baker
Thank you! I would love to make some for game night...I'll keep an eye out for the invites to see when you come and bring some.
Ally Rodmel
Hi Jackie! They look great! Thats the perfect color and the taste i know they are good as everything you make but when do you have time to do all this? Looks like you manage your time very good.
See you soon! so that we can make french macaroons and dinner.
take Care! XOXOX
Ally Rodmel
The Seaside Baker
LOL I have the worst time management skills ever, but I love baking and I love blogging! See you next weekend!